Cut the pumpkin into large chunks and season with salt, cumin, chili powder, and cinnamon. Bake in a 350 oven for 90 minutes or until soft. You can do this part pretty far in advance and keep the cooked pumpkin in the fridge.

Heat some oil in a skillet and sweat the diced onion until softened. Add the greens and wilt. Scoop out the pumpkin flesh into a bowl. Mix with the onion, greens, beans, and cream cheese. Add half the salsa to the bottom of a casserole pan (9×13). Assemble the enchiladas, then pour the rest of the salsa on top. Cover with cheddar cheese. Bake at 400 for 30-ish minutes.